Past Events

Murphy's hosts many events in our back room (seats 45-50) throughout the year. Beer wine and liquor tasting dinners are held on a regular schedule.  Chef Brent goes to town. The following menu is an example of a typical dinner beer tasting.

Otter Creek Brewery Beer Dinner

Tuesday, September 20th, 2011 at 7pm

To Start

Crispy New England Oysters on the Half Shell
roasted lemon and herbed Butterworks Farm yogurt
paired with
Copper Ale

2nd Course

Blue Ox Farm Roasted Pumpkin Tart
Boucher bleu, watercress, bacon vinaigrette
paired with
Black IPA

3rd Course

Robie Farm Terrine
Cedar Circle chow chow, Vt Butter and Cheese goat cheese fritters
paired with
Stovepipe Porter

4th Course

Pulled Rabbit Confit Quesadilla
Blue Ox Farm fennel, creamed endive, smoked Robie Farm toma
paired with
Wolaver’s IPA

To Finish

Candied Poverty Lane Macintosh Apples
Stony Point Farm honey, VT Butter and Cheese mascarpone
paired with
Oktoberfest

$45 per person – tax and gratuity not included - reservations required

Shipyard Brewery Beer Dinner

February 23rd @ 7:00 PM

To Start

Roasted Cioppolini Onion “Cannoli”
house made ricotta, preserved lemon and pistachio dust
paired with
The Export

2nd Course

House Smoked Robie Farm Milk Fed Veal Kidneys
charred tangelo sherbet, KAF brioche, and a shallot “cracker”
paired with
Brewers Brown Ale

3rd Course

Sautéed Little Neck Clams
curry, coconut and a roasted peanut “crumble”
paired with
Indian Pale Ale

4th Course

Braised Robie Farm Pork Shoulder
aged soy, citrus and scallion pancakes
paired with
XXXX IPA

To Finish

Roasted Rutabaga and Robie Farm
Smoked Toma Cheesecake
pork rind crust and a charred mandarin orange infused demi
paired with
Double Old Thumper

$55 per person / reservations required

Berkshire Brewing Company
Beer Dinner

Wednesday, January 26th @ 7:00 PM

To Start
Kumamoto Oysters on the Half Shell
sweet ginger and charred tangelo mignonette
paired with
Steel Rail Extra Pale Ale

Second Course
Braised Robie Farm Ox Tail
savory spiced doughnut and root vegetables
paired with
Traditional Pale Ale

The Main Event
House made Rabbit Confit “Bolognese”
sweet potato dumplings and gremolata
paired with
Lost Sailor Pale Ale

To Finish
“Deconstructed” Car Bomb
frozen bourbon custard, Bailey’s Chantilly and toffee
paired with
Drayman’s Porter

$50 per person
Reservations Required

New Year’s Eve
Dinner Menu

Amuze Bouche
Chilled Rock Shrimp on a Silver Spoon
sweet chile and roasted coconut

To Start
Juniper Rubbed Venison Carpaccio $13
roasted Blue Ox Farm Brussels sprouts, pomelo’s and a charred cipollini onion vinaigrette

Oysters On The Half Shell $15
champagne mignonette, spicy cocktail sauce, fresh horseradish and lemon

Fresh Maine Lobster Bisque $10
sherry and Robie Farm cream

Tempura of Local Goat Cheese $9
pickled red onion, roasted pistachio brittle and honey thyme vinaigrette

The Maine Event
Roast Prime Rib of Beef $23
foie gras infused popovers, local honey glazed carrots with lemon and a caramelized pearl onion demi

Pan Roasted Monkfish and Crispy Maine Lobster Tail $24
North Country Smokehouse apple wood bacon, local apples
and Blue Ox Farm butternut squash consommé

Blue Ox Farm Honey Roasted Beet Risotto $19
roasted shallot and Romano tart, fresh citrus and spiced walnuts

Citrus Marinated Mullard Duck Breast $21
forbidden black rice, savoy cabbage kumquats, aged soy sauce and ginger pickled carrots

Octoberfest
with
Harpoon Brewery and Blue Ox Farm

To Start
Seared Pork Tenderloin
ginger broth and Blue Ox Farm Heirloom Carrots
paired with
The Unfiltered UFO Pale Ale

The Second Course
Sweet Potato Two Ways
“risotto” on a silver spoon, a local blue cheese fritter with
local lardons and apple
paired with
The Glacier Harvest

The Third Course
Canaian Salmon “Osso Bucco”
Blue Ox Farm parsnip puree, kale and a spiced port gastrique
paired with
Harpoon IPA

The Fourth Course
Brined and Stuffed Cavendish Quail
caramelized Blue Ox Farm root vegetables and fresh pomegranates
paired with
Octoberfest

To Finish
Blue Ox Farm Pumpkin Goat Cheesecake
roasted walnut ganache and a local maple tuille
paired with
The Triticus

$55 per person
7:00 PM Wednesday, October 20th
Reservations Required

Peak Organic Beer Dinner
Wednesday September 29th

1st Course
Spiced Pork Tenderloin
local apple cider, citrus and Blue Ox Farm parsnips
paired with the Summer Session Ale

2nd Course
Savory Chocolate Fritters
Local blue cheese, squash and prosciutto dust
paired with the Pale Ale

3rd Course
Braised Duck Legs
Sweet local cabbage, Blue Ox Farm root vegetables
paired with the IPA

The Finishing Touch
Crispy Acorn Squash
Toasted walnut praline, frozen custard and local maple syrup
paired with the Nut Brown Ale

Murphy's Tasting at Long Trail Brewery
$50 per person
August 25th at 6:30 PM

Welcoming Tasting
Fresh Vanilla Bean Poached Tiger Shrimp
charred Georgia Peach compote
and
Blue Ox Farm Fried Green Tomatoes
fresh horseradish aioli
paired with
Long Trail IPA

The Shellfish Course
Belgian White Sauteed Manilla Clams
pomme frittes and fresh citrus aioli
paired with
Long Trail Belgian White Ale

The Grilled Course
Dakin Farms Bratwurst
Blue Ox Farm Purple Potatoes, aged balsamic glazed local cabbage
and a grain mustard coulis
paired with
Long Trail Pale Ale

The Smoked Course
House Smoked Robie Farm Milk Fed Pork Shoulder
smashed plantains, local heirloom carrots and crispy hops
paired with
Long Trail Ale

The Tuna Course
Coriander Crusted Big Eye Tuna
charred local bok choy and a fennel scented orange sherbert
paired with
The Brew masters Double IPA

The Cheese Course
Blue Ledge Farm Crottia en Croute
locally foraged black berries
paired with
Long Trail Blackberry Wheat

Shipyard Beer Dinner

Wednesday, July 14th at 7:00 PM

To Start

Carpaccio of Robie Farms Veal
Blue Ox Farm heirloom tomato jam, gooseberries and pan seared KAF brioche

paired with

Big Ass Red

2nd Course

House Smoked Pork Belly

slow roasted Cavendish Farm quial egg and a “sweet” sweet potato hash

paired with

XXXX IPA

3rd Course

Pacific Halibut Sashimi

broken tomato vinaigrette and shaved fennel

paired with

The Export

4th Course

Maine Lobster Three Ways

braised local ox tail and crostini

paired with

Old Thumper

To Finish

Local Strawberry and Aged Balsamic Ice Cream

Mama's almond rocca

paired with

Imperial Porter

$45 per person

Smuttynose Beer Dinner
April 28th at 7:00 PM
$55 per person

To Start

Day Boat Diver Scallops Sashimi
sweet soy, radish and house pickled ginger
paired with
The Hanami Ale

2nd Course

Colorado Lamb Tar Tar
Cavendish Farm Quail egg, local Spring ramps,
with a fresh horseradish aoili and crispy KAF brioche
paired with
The Brown Dog Ale

3rd Course

Pan Seared Atlantic Halibut Cheeks
fresh mango, cracked coriander and young cilantro
paired with
The IPA

4th Course

Fennel Crusted Sweetbreads
fresh morel mushrooms, house made duck prosciutto
and a Blue Ox Spring dug parsnip puree
paired with
The Big A IPA

To Finish

Tempura Banana “Mole”
sweet rice and caramel Krispies
paired with
The Robust Porter

Shipyard Brewery Beer Dinner
Wednesday March 10th 2010 at 7:00 PM

The 1st Course

Tilapia Soufflé
citrus, charred Vidalia onion vinaigrette and peppery greens
paired with
The Old Thumper

The 2nd Course

Sweetbread Slider
house made crispy duck prosciutto, foise gras, pickled red onion,
KAF bread and pomme frittes
paired with
The Export

The 3rd Course

House Dry Aged Colorado Lamb
fingerling potatoes, Spring dug parsnips and shaved cipollini onions
paired with
The Imperial Stout

The 4th Course

White Chocolate Rabbit Mole
vanilla bean, quenelles of black beans and Spanish rice confetti
paired with
The XXXX IPA

The Finishing Touch

A Small Cheese Plate
Le Petite Basque, Ash aged goats cheese, honey comb,
toasted almond biscotti and a roasted leek relish
paired with
The Prelude

$45 per person

Valentines Day Dinner
Sunday February 14th 2010

To Start

Big Eye Tuna Carpaccio $12
fresh lemon, EVOO, crispy capers, cracked black peppercorn
and smoked sea salt

Crispy Plantain Martini $8
fresh citrus gazpacho, Haas avocado and cilantro

The Soup

Cauliflower Cloud $6
beet syrup

The Main Course

House Dry Aged Colorado Lamb $25
confit of fingerling potatoes, oven roasted brussels sprouts,
and a pomegranate gastrique

Sweet Beet Risotto $19
Marcona almond crusted local goat cheese, mascarpone, and dates

Pan Seared Black Sea Bass $22
blood orange, satsuma mandarin, sticky rice hearts,
sweet soy and ginger vinegar

To Finish

Fondue for Two $13
house made marshmallows, angel food cake and fresh fruit

Whiskey Dinner Pairing

Wednesday January 27th
@ 7:00 PM in the Back Room

To Start

Fresh Oysters on the half shell
warm North Country Smokehouse Bacon Mignonette
paired with
The Classic Kentucky Derby Mint Julep

2nd Course
Sauteed Fresh Maine Shrimp
local mascarpone cheese, tangerine honey
and house smoked local Macintosh apples
paired with
Micheal Collins, neat

3rd Course
Braised Pork Cheeks
ten root vegetables and potato coins
paired with
Bookers and Ruby Red Port Manhattan

4th Course
House made Rabbit Confit Crepes
wild mushroom duxelle, crispy pancetta
and an Marcona almond infused Robie Farms fresh cream
paired with
Bowmore Islay Single Malt 15 year

To Finish
House made Jack Daniels Ice Cream
paired with an
Irish Martini

$65 Per Person
Reservations Required

New Years Eve 2009 Dinner Menu

Amuse Bouche
oven roasted baby potatoes with crispy prosciutto, oven roasted shallots,
fresh chives, local crème friache and golden trout caviar

To Start

A Trio of New England Oysters
a shooter with champagne mignonette
a la Rockefeller
and a crispy oyster with potato leek puree
$12

House Made Duck Confit
caramelized local apples, parsnip puree and crispy oyster mushrooms
$10

The Citrus Plate
blood orange, grapefruit and tangerine
Grand Marnier scented crèma, chipotle crèma and shaved Bermuda onion
$9

To Warm The Belly

Local Parsnip and Cauliflower Bisque
curried cauliflower and herb essence
$6

Venison Hunter Stew
black truffle and caramelized apples
$7

Lobster Bisque
fresh Maine lobster with Robie Farms fresh cream
$8

On the Lighter Side

Crisp Endive Salad
watercress, local apple, candied kumquats, and warm Seymour blue cheese vinaigrette
$9

Grilled Poached Pear Salad
young arugula, 21 year aged balsamic vinegar,
warmed pistachio crusted local goat cheese and tangerines with EVOO
$10

The Main Event

Prosciutto Wrapped Monk Fish
wild mushroom duxelle, elephant garlic emulsion
and a fresh citrus and frisee salad
$21

40 Day House Dry Aged Certified Angus Sirloin
white truffle riced potatoes, winter parsnips, baby carrots
a port syrup and a Cabernet demi glace
$24

Confit of Rabbit a la Papperdelle
North Country Smokehouse lardons, melted leeks, sweet potatoes two ways
with fresh thyme and Robie Farms cream, topped with toasted pistachios
$20

Braised Veal Shanks
pumpkin speatzle, local honey comb glazed baby carrots and braised kale
$23

Local Apple and Wild Mushroom Stuffed Cavendish Quail
crispy pancetta, whole grain mustard rissoto and melted fois gras
$23

Wild Mushroom Baklava
oven roasted pistachios, in a puddle of local goat cheese and orange cream
$19

To Finish

White Peach-N-Champagne
crème de cassis and Strafford Organic Vanilla Ice cream
$8

Molten Chocolate Lava Cake
port cherries, chantilly and candied thyme
$8

Pumpkin and Fresh Vanilla Bean Crème Brulee
pepitas and caramelized turbindo shugga
$8

Manchester Brewery Beer Dinner
November the 18th  

To Start
Local Pumpkin Bisque
Poverty Lane apple cider, Robie Farms cream and spiced walnuts
paired with
The Imperial Blonde 

2nd Course
Local Venison Stew
oven roasted Blue Ox root vegetables and crispy parsnips
Paired with
The Alt Ctrl Delete 

3rd Course
Maple Leaf Farms Duck Three Ways
house cured and smoked with pomegranates,
confit with caramelized local apples
and it’s liver with candied kumquats
paired with
The Concord Combat Ale 

To Finish
Blue Hubbard Squash Two Ways
crème brulee and tempura
paired with
The Studly Monk 

7:00 PM Sharp | $45 per person

Murphy’s Oktoberfest Beer Dinner
featuring
Harpoon Brewery

Wednesday 28th at 7:00 pm

To Start
Blue Ox Farm Pumpkin Fritters
crystallized ginger and spiced maple crème fraiche
paired with
Harpoon’s Oktoberfest

2nd Course
Scottish Cavendish Quail Eggs
Robie Farms pork sausage and seasoned breadcrumbs
with a whole grain mustard hollandaise
paired with
Harpoon IPA

3rd Course
Wild Mushroom and Toasted Pistachio Baklava
local goat cheese cream, herb essence and Grana Padano
paired with
Harpoon’s 100 Barrel Glacier Pale Ale

4th Course
Venison Osso Bucco
toasted brioche, fois gras and three root vegetables
paired with
Harpoon’s Leviathan Series IPA

To Finish
Frozen Clementine Custard
Charred Blue Ox Farms shallots and
Candied Coger Sugarhouse Gardens Thyme
paired with
Harpoon’s Leviathan Series Saison

$45 per Person
Reservations Required

Murphys Early Harvest Dinner with
Long Trail Brewery and Blue Ox Farm
September 24th  

To Start
Pan Seared Diver Scallops
honey comb with caramelized Blue Ox Farms fennel and cream
paired with
Pollenator
Welcome Back! 

2nd Course
Blue Ox Farms Early Harvest Vegetable Pistou
paired with
Long Trail Ale 

3rd Course
Venison, Blue Ox Tomatoes and Paperdelle
paired with
Harvest Ale 

4th Course
House Smoked Long Island Duck
charred Anjou Pear and Blue Ox Farms beets
paired with
The IPA 

To Finish
House made Frozen Curried Cream
coconut brittle
paired with
The Double IPA 

$45 per person
Reservations are required

McNeil’s Beer Dinner
Wednesday, June 3rd at 7:00 PM

To Start
The Blonde Bombshell
paired with
Tiny Shrimp and Three Sauces
young arugala , grilled red pepper, and yellow tomato

2nd Course
The War Lord Imperial IPA
paired with
Lavender Crusted Fatty Tuna
Citrus fume and radish salad

3rd Course
The Deadhorse IPA
paired with
local Blue Cheese Tart
peppery green salad

4th Course
Pullman’s Porter
paired with
Cardamom and Coffee Seared Lamb Loin
anchovy and herb crusted new potatoes and local wild mushroom ragout

To Finish
The Oatmeal Stout
paired with
Chocolate Caramel Tart
frozen vanilla custard and local strawberry compote

$50 per person

Dogfish Head Beer Dinner

Wednesday, April 8th
Start time: 7:00 PM Sharp

To Start
Sugar Bush Farms 60 Month Aged Cheese Fritters
Granny Smith apple compote
paired with
60 minute IPA

The 2nd Course
Pan Seared Frogs Legs
fresh morel mushrooms and Dijon
paired with
90 minute IPA

The 3rd Course
House made Duck Proscuitto
with it’s liver, frisse, and crostini
paired with
Raison D’etre

The 4th Course
House Dry Aged Lamb
smoked polenta and grilled spring onions
paired with
Indian Brown Ale

The Finishing Touch
Chilled Rhubarb Soup
balsamic sorbet and mint syrup
paired with
Palo Santo Marron

$55 per person

Reservations Required